I made my first sourdough starter. Should I be concerned about foodborne pathogens like Clostridium Botulinum or Clostridium Perfringens?

Greetings everyone, I'm new here I began a sourdough starter, but I used a piece of banana peel as my source of wild yeast. Its usually my go to for spontaneous fermentation. I dropped it in my mixture of flour/cream of wheat, water and a tiny bit of honey to wake things up and in about 10-12 hours...